**2.2 The effect of ethanol on the activity of glucose isomerase**

To see the effect of ethanol on the enzyme, synthetic wine media were prepared by adding 13% v/v ethanol. Fructose was added to the media at an amount of 1% w/v. The pH of the solution was 5.5. The prepared flasks were incubated in shakers at 150 rpm. For comparing wine and wine without ethanol, samples were prepared with 1% fructose w/v. The flasks were incubated at 60°C for approximately 42 hours. The pHs of samples were 3.6 and 2.8 for wine with alcohol and without alcohol, respectively.
